2 cups whole milk or you can substitute store bought Eggnog for the whole milk
2 cups heavy cream
3 Tbsp. good quality Bourbon or Irish Whiskey
1 Tbsp. pure vanilla extract
3/4 tsp. freshly grated nutmeg
1/4 tsp. salt
12 oz. of quality white bread, about 3/8" thick,in 1-1/2" cubes
Note: I use French Bread
3 Tbsp. melted unsalted butter
3/4 cup butter
1 cup brown sugar
1 egg, lightly beaten
2-3 Tbsp. Bourbon or Irish Whiskey depends on your personal taste
In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.
How to make it
Preheat oven to 350 degrees
Mix the first 8 ingredients together.
Put the bread and butter together in a large bowl and mix lightly.
Add the wet mixture to the bread, and let soak for 15-20 minutes
Butter a 9 x 13 baking dish or put in muffin cups if you want individual portions.
Bake for 45 minutes to 1 hour, depends on your oven.
Look for the custard to solidify, and the top to become a light golden brown.
If your oven heats hot, you might put your dish in a water bath while cooking, about 1 inch high.
You can create any number of variations with this recipe.
Add 2 cups of sauteed apples, or some chocolate chips and coconut with nuts, or sauteed bananas.
You can make it savory by leaving out the sugar,vanilla and bourbon and adding zucchini and gruyere, or sausages and carmelized onions, any combination you want.